This is a 2 part recipe- first you make the salad, and then you make the tartlets. This is a great entertaining recipe (showers, parties, etc), because you can make the tartlets, and any leftover Tomato Cucumber Salad can be served as a cold salad. It's so delicious!
Ingredients (Tomato Cucumber Salad):
1 pint cherry or grape tomatoes
1 medium Cucumber, peeled, seeded and thinly sliced
1/4 cup fresh chopped Italian Parsley
2 Tbsp EVOO
1 Tbsp lemon juice
1 tsp salt
Directions:
Mix together and chill in refrigerator.
Ingredients (Tarlets):
1/2 cup Tomato Cucumber Salad (as made above)
1/3 cup crumbled feta
1 (9 oz) plg frozen mini phyllo pastry shells
Directions:
Preheat oven to 350 degrees. Finely hop 1/2 cup tomato cuc salad.
Divide feta cheese among pastry shells. place on baking sheet.
Bake shells at 350 degree's for 10 minutes.
Spoon 1 heaping tsp (or more if needed) of salad mix into shell, and garnish with feta.
Serve!
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Monday, October 19, 2009
Saturday, October 17, 2009
Pepperonata Rustica
Ingredients:
3 Bell Peppers (I use a mix of red and orange)
1 onion (again, I use vidalia)
2 large tomatoes (3 if smaller)
Salt
Pepper
Garlic Powder
EVOO
Directions:
Slice onions. Pour EVOO in large pan (2-3 turns of the pan). Put onions in and cover. Leave over high heat until EVOO is sizzling, the turn heat down to med-high. Keep covered for 10 mins. Meanwhile, slice peppers into thin strips, leaving out seeds. When 10 mins is up, add peppers into pan and cover. Leave in for 15-20 mins on med heat (or until the peppers look soft). While peppers are cooking, slice up tomatoes in large wedges. Add tomatoes in after 15-20 mins. Cover and cook mixture for 10 mins covered, then season with salt, pepper and garlic powder (if desired).Uncover and cook for 10 more minutes, to let liquid thicken/evaporate.
Serve with warm bread, chicken, over pasta, cold, or however you desire! This mediterannean dish is truly delicious any way you eat it!
3 Bell Peppers (I use a mix of red and orange)
1 onion (again, I use vidalia)
2 large tomatoes (3 if smaller)
Salt
Pepper
Garlic Powder
EVOO
Directions:
Slice onions. Pour EVOO in large pan (2-3 turns of the pan). Put onions in and cover. Leave over high heat until EVOO is sizzling, the turn heat down to med-high. Keep covered for 10 mins. Meanwhile, slice peppers into thin strips, leaving out seeds. When 10 mins is up, add peppers into pan and cover. Leave in for 15-20 mins on med heat (or until the peppers look soft). While peppers are cooking, slice up tomatoes in large wedges. Add tomatoes in after 15-20 mins. Cover and cook mixture for 10 mins covered, then season with salt, pepper and garlic powder (if desired).Uncover and cook for 10 more minutes, to let liquid thicken/evaporate.
Serve with warm bread, chicken, over pasta, cold, or however you desire! This mediterannean dish is truly delicious any way you eat it!
Penne with Asparagus and Cherry Tomatoes
Ingredients:
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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